Stuffed Chayote Aka Mirliton, Choko or Vegetable Pear

Be the first to review
READY IN: 1hr 50mins
Recipe by mollypaul

This vegetable originates from Mexico and is now known all across the globe. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 2 lbs chayotes, uniform size
  • 1 lb ground round
  • 1 onion, peeled and chopped
  • 14 cup rice, uncooked
  • 2 tablespoons butter
  • salt and pepper, to taste
  • 2 12 cups tomatoes, cooked (canned is fine)
  • olive oil


  1. Wash chayotes, cut and half and scoop out, using a spoon or potato ball cutter; reserve pulp.
  2. Mix next five ingredients together and fill cavities loosely.
  3. Saute pulp in olive oil until golden and add tomatoes.
  4. Place stuffed chayotes ina greased pan, pour sauteed mixture over them and enough hot water to cover.
  5. Simmer, covered, for 90 minutes or bake in a slow oven (325F).
  6. Serve hot with sauce.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a